One of my favorite times of the year is March Madness! I love the excitement and fun of the Final Four tournament, and watching the players play for the love of the game! There is nothing better than a Final Four Party, and this year I am serving one of my favorite dishes: Final Four Buffalo Chicken Meatballs! These are cooked in the crock pot; so easy, and so tasty. The blue cheese sauce is the perfect addition. You’re gonna love ’em!
Buffalo Chicken Meatballs
with Tangy Blue Cheese Sauce
1 Egg 4 teaspoons Hot Sauce, divided 1 pound Ground Chicken Breast 2 tablespoons plain dry Bread Crumbs 1/4 cup diced Onion 1-2 teaspoons vegetable Oil
Blue Cheese Sauce
1/2 cup plain nonfat Greek Yogurt 1/4 cup crumbled Blue Cheese 2 tablespoons finely chopped Celery 1 tablespoon mayo 
Whisk your egg and 2 teaspoons of the hot sauce in a medium bowl until smooth and blended well. 
Add chicken, bread crumbs, and onions.
Mix the ingredients together well. Cover the bowl and refrigerate for 10 minutes. 
Form the mix into round meatballs, and place in frying pan with 1-2 teaspoons of vegetable oil. Brush the meatballs with the remaining 2 teaspoons of hot sauce. Brown the outsides of the meatballs. 
Once the meatballs are browned, place them in your crock pot. Add the sauce from your bowl to the crockpot. Add more hot sauce if you would like to turn up the heat. Let the meatballs and sauce cook for 2 hours on high or 4 hours on low. 
Stir together the yogurt, cheese, celery, and mayonnaise in a small bowl. Blend together and refrigerate for at least 30 minutes. 
Serve your meatballs with a side of the sauce
and enjoy the game!
Thanks so much for joining me today!
I am so happy to be back blogging, and I appreciate
you reading this!
